Hot Chilli Chicken

    50 minutes

    This is a Chinese dish from Hunan, also called Dong'an chicken. A parboiled chicken is chopped up, then stir-fried with chillies, ginger, Sichuan peppercorns and vinegar.

    5 people made this

    Serves: 2 

    • 1 (750g) whole young chicken
    • 1 tablespoon cornflour, dissolved in 1 tablespoon cold water, divided
    • 6 tablespoons peanut oil
    • 1 tablespoon fresh ginger, grated
    • 1 teaspoon chilli flakes
    • 3 tablespoons vinegar
    • 1 1/2 tablespoons Chinese rice wine
    • salt to taste
    • 20 Szechuan peppercorns, crushed
    • 100ml chicken stock
    • 2-3 spring onions, finely chopped
    • 2 teaspoons sesame oil

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Boil the chicken over high heat for at least 20 minutes or until the juices run clear. Remove from the water, set aside to cool. Save 100ml chicken stock.
    2. Once cool, debone the chicken and cut into 4cm x 1cm strips. Mix the chicken with half of the cornflour slurry.
    3. Heat the oil in a wok over high heat. Stir fry the chicken, ginger and chilli flakes for a few minutes or until fragrant.
    4. Add the vinegar, rice wine, salt, crushed peppercorns and chicken stock. Bring to the boil, then simmer for 3 minutes.
    5. Continue to cook until the mixture is almost dry. Add the spring onions and remaining cornflour slurry; stir well. Cook over high heat until the sauce is thick.
    6. Sprinkle with sesame oil and serve.

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